This Easy Sweet and Spicy Thai Mango Salad is a colorful mix of fresh mango, crunchy veggies, and zesty dressing. It’s sweet, a little spicy, and just bursting with flavor!
Whenever I make this salad, I feel like a pro chef. Plus, it’s a great way to impress friends at a BBQ—just be ready for them to ask for the recipe! 😉
I love how quick and simple it is to toss together. Just mix everything up and serve. Trust me, it’s the perfect side dish for any meal! Enjoy!
Key Ingredients & Substitutions
Mango: Use ripe mangoes for the best flavor and sweetness. If you can’t find ripe ones, you can substitute with sliced peaches or nectarines for a different yet tasty fruitiness.
Carrot: Julienned carrots add crunch. You can also use bell peppers for a sweeter taste or zucchini for a veggie twist. If you want more color, consider using purple carrots too!
Cucumber: Seedless or English cucumbers work well. If you prefer, you can swap them out for bell peppers or even radishes for a peppery kick.
Cilantro: Fresh cilantro adds an aromatic touch. If you’re not a fan, parsley or mint can be great substitutes, giving a different but refreshing flavor!
Fish Sauce: For a vegetarian option, switch this out with soy sauce or tamari for a gluten-free alternative. It will still give that umami flavor without the fishiness.
How Do You Create a Perfectly Balanced Dressing?
The dressing is key to elevating your salad! Here’s how to get it just right:
- Combine lime juice, fish sauce, honey, minced garlic, and chili flakes in a small bowl.
- Whisk together and taste—this is your chance to adjust flavors!
- If you want it tangier, add more lime juice; if sweeter, stir in more honey.
- Add chili flakes if you like more heat, but remember you can always add more later too!
Using fresh lime juice is essential for that zesty kick, so avoid bottled juice if possible!
Easy Sweet and Spicy Thai Mango Salad
Ingredients
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 medium carrot, julienned
- 1 small cucumber, julienned (preferably seedless or peeled)
- 10 cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves
- 1/4 cup cashew nuts, whole or halved
- 1 small green chili, thinly sliced (adjust to taste)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon honey or palm sugar
- 1 teaspoon chili flakes (optional, to increase spiciness)
- 1 small clove garlic, minced
- Salt to taste
Time Estimate
This vibrant salad takes about 15 minutes to prepare. You’ll spend a few moments slicing and chopping the veggies and whipping up the dressing. It’s super quick and ready to impress your guests!
Instructions
1. Prepare the Dressing
Start by making the dressing! In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), honey (or palm sugar), minced garlic, and chili flakes. Mix until everything is well combined. Give it a taste—if you want it tangier, add a bit more lime juice; if you want it sweeter, add more honey; and if you like it spicier, toss in more chili flakes!
2. Combine the Salad Ingredients
In a large mixing bowl, add the sliced mangoes, julienned carrot, julienned cucumber, halved cherry tomatoes, and sliced green chili. This is where the colors of your salad really come to life!
3. Toss with Dressing
Now, pour the dressing over your salad mixture. Gently toss everything together to ensure that all those fresh mangoes and veggies are coated with the delicious dressing. Be careful to keep the mango slices intact; we want them to look pretty too!
4. Final Touches
Add the cashew nuts and fresh cilantro leaves on top. You can either give the salad a final gentle toss to incorporate them or leave them as a beautiful garnish on top. It adds a nice crunch and extra flavor.
5. Serve and Enjoy
Serve your salad immediately for the freshest taste. It’s perfect as a refreshing appetizer or a delightful side dish with grilled meats or seafood. Enjoy your fresh, vibrant, sweet, and spicy Thai mango salad!
FAQ for Easy Sweet and Spicy Thai Mango Salad
Can I Use Frozen Mangoes in This Recipe?
It’s best to use fresh mangoes, but if frozen mangoes are all you have, make sure to thaw them completely and pat them dry before using. This will help maintain the salad’s texture.
What Can I Substitute for Fish Sauce?
If you’re looking for a vegetarian option, soy sauce or tamari works well! For a similar flavor profile without the fish, try coconut aminos or miso mixed with water.
How Do I Store Leftovers?
You can store leftovers in an airtight container in the fridge for up to 2 days. The salad is best enjoyed fresh, but if you have to store it, don’t mix in the dressing until you’re ready to eat to keep the veggies crisp!
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad ingredients a few hours in advance. Just keep the dressing separate until you’re ready to serve, so everything stays fresh and crunchy!
